What to do
- Preheat oven to 400°F.
- Spread the sunchokes out on large baking sheet. Drizzle with olive oil and sprinkle with sea salt. Roast for 25 minutes, or until golden-brown and soft.
- While the sunchokes are roasting, heat the olive oil or butter to medium-high in a skillet. Add the leeks and mushrooms and sauté, stirring frequently until softened, about five minutes.
- Keep warm on a low heat until ready to use.
- Add all of the ingredients for the cider dressing to a small blender and blend until well-combined. Divide the mixed greens among 4 plates. Divide the sautéed leeks, mushrooms, and sunchokes between each plate and top with goat cheese crumbles. Drizzle with cover vinegar dressing and serve.
What you’ll Need
1 pound sunchokes, scrubbed and chopped
2 tablespoons olive oil or butter
1 small leek, chopped
2 cups hedgehog mushrooms
1 8.8 ounce package Love Beets Organic Cooked Beets, chopped
5 ounces mixed greens, such as baby spinach and arugula
1/4 cup goat cheese crumbles
1/3 cup olive oil
1/4 cup cider vinegar
1 tablespoon honey
1 large clove garlic, minced
1 teaspoon Italian Seasoning
Pinch sea salt and black pepper